Ham and Corn Chowder with Potato
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
463 kcal
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Course
Soup
Ham and Corn Chowder with Potato
Description
Ham and Corn Chowder with Potato features diced potatoes simmered in a creamy base made from butter, flour, milk, and chicken stock. The addition of sautéed garlic and onions provides an aromatic foundation, while chopped ham adds a smoky depth. Corn kernels bring bursts of sweetness, balancing the savory components. Thyme delivers a subtle earthiness, and seasoning with salt and black pepper completes the soup.
The cooking process includes making a roux from butter and flour, slowly incorporating milk to thicken, then simmering the mixture with potatoes until tender. The corn is added last to heat through without overcooking. Sautéing the ham separately develops additional flavor before incorporation.
This chowder serves well as a filling lunch or dinner option and pairs nicely with rustic bread. Variations in potato types and ham cuts can adjust texture and taste according to preference.
Microwave parboiling potatoes is suggested as a shortcut to reduce overall cooking time. Reheat leftovers gently, adding milk or water if the chowder thickens too much upon cooling.
Ingredients
- 1 1/2 cups ham , roughly chopped (Note 1)
- 1/2 tbsp olive oil
- 3 tbsp butter
- 1 garlic minced, clove
- 1 onion diced (or half large onion) (yellow, brown or white, small
- 2 potato peeled and diced into 8mm / 1/3" cubes (Note 2
- 1 1/2 cups corn or drained canned corn, frozen
- 5 tbsp flour
- 2 cups milk (I use low fat but full fat will work too)
- 1 cup chicken stock
- 1 1/2 - 2 cups water
- 1 1/2 tsp thyme or 1 tsp dried thyme), plus extra for garnish, fresh leaves
- 1/2 tsp salt
- black pepper
Instructions
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
- Just before the potato has finished cooking, add the corn in (just to heat it through).
- While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
- When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
- If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
- Serve, garnished with remaining thyme leaves and ham.
Notes
- Use thickly cut ham like leftover Christmas leg ham for pan frying; avoid shaved ham as it is harder to brown.
- Potatoes around tennis ball size work well; russet potatoes are a good choice for this chowder.
- Potatoes take longer to cook in chowder due to thickened liquid; microwaving to parboil can speed up the process.
- The chowder thickens considerably when cooled; add milk or water to adjust thickness when reheating.
- Browning ham in the saucepan before sautéing onions intensifies flavor but may require cleaning pan to avoid discoloring soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 687g | |
| Calories | 463cal | 23% |
| Carbohydrates | 60.3g | 20% |
| Protein | 19.9g | 40% |
| Fat | 16.9g | 26% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 39mg | 13% |
| Sodium | 1389mg | 58% |
| Potassium | 1067mg | 23% |
| Fiber | 6.3g | 25% |
| Sugar | 14.3g | 29% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 230mg | 23% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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